KARAKTERISTIK PERMEN JELLY JERUK KALAMANSI (CITROFORTUNELLA MICROCARPA) DENGA…

This study aimed to determine the physical and chemical characteristics of calamansi jelly candy with variation of types and sweetener concentrations. This study used a non-factorial Completely Ran…

PENGARUH SUBTITUSITEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA TERHADAP KARAKTERI…

This study aimed to determine the effect of adding coconut pulp flour to the physical, chemical and sensory characteristics of kojo cake. This study used a non-factorial completely randomized desig…

FORMULASI KOPI HIJAU ROBUSTA, EKSTRAK KATEKIN GAMBIR DAN PASAK BUMI TERHADAP …

The objective research was to determine effect of formulation instant robusta green coffee, gambir katekin extract and instant pasak bumi on characteristics instant cofeee. The research used a Comp…

PENGEMBANGAN EDILBE FILM KOMPOSIT BERBASIS PATI GANYONG DENGAN PENAMBAHAN EKS…

The purpose of this study was to determine the effect of adding salam leaf extract and palm oil on the physical and chemical properties of edible film, which will be held on January 18 to February …

KARAKTERISTIK PERMEN JELLY BUAH MARKISA (PASSIFLORA EDULIS) DENGAN VARIASI KO…

Jelly candy is a type of soft candy who made from juice and gel materials. The objective of this research was to determine the forming effect of variation Passiflora edulis pectin and sugar concent…

PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS …

The objective of this research was to determine the effect of adding preservatives on chemical and sensory characteristics of the maksuba lapis kojo cake. The research was conducted at Agricultural…

KARAKTERISTIK KIMIA TEPUNG GERMINASI KACANG HIJAU (Phaseolus radiatus L.)

This study aimed to study the chemical characteristics of germinated mung bean flour varieties VIMA-1 and VIMA-2. The research used a Factorial Completely Randomized Design (RALF) with two treatmen…

POTENSI PENGGUNAAN FTIR (FOURIRER TRANSFORM INFRARED ) DALAM PENDUGAAN SIFAT …

The objective of this study was to identify, discriminate and authenticate the physical and chemical properties of cuko pempek based on kunci citrus. The statistical design used was a factorial ran…

MINUMAN INSTAN CELUP KULIT BUAH NAGA (HYLOCEREUS POLYRHIZUS) DENGAN PENAMBAHA…

This instant dipping drink is made from dragon fruit and purut orange peel. This study aims to find out the effect of the formulation of red dragon fruit skin and purut orange peel on the physical …

IMPLIKASI VARIASI KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST)…

This research aimed to determine the effect of coffee peel type and variation of SCOBY concentration on total phenol, total titrated acid, total dissolved solid, pH and total plate count of cascara…

PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIO…

The objective research was to determine the effect of formulation green coffee, roasted coffee and brewing time on characteristicsphysical, chemical and mold contamination of coffee Cold Brew. This…

KARAKTERISTIK FISIK DAN KIMIA BOBA DARI PATI GANYONG DAN RUMPUT LAUT (EUCHEUM…

The objective of this research was to determine the physical and chemical characteristics of boba made from a mixture of ganyong starch (Canna edulis) and Eucheuma cottoni seaweed type. This resear…

PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN PH, TSS, TDS…

The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with different amount of current and operating time on decreasing pH, TSS, …

POTENSI PENGGUNAAN FTIR (FOURIER TRANSFORMED INFRARED) DALAM PENDUGAAN SIFAT…

The objective of this study was to identify, discriminate and authenticate the physical and chemical properties of cuko pempek based on lime (Citrus aurantiifolia). The statistical design used was …

PENGARUH KONSENTRASI GLUTEN DAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK…

This research aims to determine the effect of concentration gluten and soy protein isolate on the processing of white oyster mushrooms meat patty analog. This research used a non factorial Complete…

PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) DAN KONSENTRASI G…

The objective of this research was to analyze the effect of adding white oyster mushrooms (Pleurotus ostreatus) and concentration of arabic gum on physical and chemical properties of chicken burge…

PENGARUH GERMINASI DAN FORTIFIKASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKT…

This study aims to determine the effect of germination time and fortification of eggshells nanocalcium on the physicochemical characteristics of mung bean germinated drink. This study used a Factor…

PENGARUH LAMA PERENDAMAN DAN SUHU PEREBUSAN TERHADAP KARAKTERISTIK KIMIA DAN …

ABSTRACT The Objective of this research was to determine the effects of soaking time and boiling temperature on the characteristics of soybean extract. The research used a Factorial Group Randomize…

MINUMAN FUNGSIONAL DARI KOMBINASI KOPI BIJI SALAK (Salacca zalacca (Gaertn.) …

This study aims to make a functional drink with a combination of salak bean coffee, gambier extract and ginger powder and to see the effect of adding gambier extract and ginger powder to the qualit…

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE TELUR GABUS DARI TEPUNG BERAS MER…

This study aimed to determine the effect of the comparison of tapioca and red rice flour on the physical, chemical and sensory characteristics of telur gabus cake. This research was conducted at th…

PENERAPAN JARINGAN SYARAF TIRUAN UNTUK MEMPREDIKSI PERTUMBUHAN KARET (HEVEA B…

This study aims to test the artificial neural network model that was built to predict the growth of the rubber plant clones of BPM 24 and PB 260 clones in the first phase. The artificial neural net…

PENGARUH PENAMBAHAN BAHAN PENGAWET PADA CUKO KENTAL SELAMA PENYIMPANAN

This study aimed to determine effect of preservative addition on the thick cuko during storage. This research was conducted in April 2020 until Maret 2021 at Agricultural Product Chemical Laborator…

PENGARUH JUMLAH MATA PISAU DAN JENIS BAHAN TERHADAP KINERJA MESIN PERAJANG KE…

This study aims to find out the influence of the number of blades and the type of material on the machine chipping. This research was conducted from October 2020 to April 2021 at the Workshop of To…

DARI BENIH KEPADA BENIH

Edition

-

ISBN/ISSN

979-553-259-6

Collation

viii, 144 hlm. : ilus. ; 21 cm

Series Title

-

Call Number

631.521 Sad d

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Tanaman pakcoy (brassica rappo L.) Merupakan jenis tanaman yane relatif mudah dibudidayakan karena tanaman ini dapat ditanam pada semua musim. balk musim hujan maupun musim kcmarau scrta dapat tumb…